• 3 lb. spinach
• (a) 1 oz. butter or margarine and a

Cook as for Boiled Spinach (1) and drain well. Chop finely with a stainless knife or rub through a hair, nylon or stainless metal sieve. Reheat with either (a) the butter and a little cream if liked, or (b) with the roux, or (c) with the panada. Season well. Serve hot. Garnish if liked, with fleurons of pastry, sieved egg yolk or crescents of fried bread.